RHUBARB BARBECUE SAUCE
This tangy rhubarb sauce tastes outstanding served over turkey, chicken or pork. Fresh garlic and a bunch of seasonings give it a nice kick! -Carol Anderson Coaldale, Alberta
Provided by Taste of Home
Time 40m
Yield 2-1/3 cups.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, or until tender, 5-6 minutes. Remove from heat; cool slightly. , Place rhubarb in a blender or food processor; cover and process until smooth. Set aside., In the same saucepan, cook onion in oil until tender. Add garlic; cook and stir 1 minute longer. Add the remaining ingredients. , Whisk in rhubarb puree until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Use as a basting sauce for grilled meats. Store in the refrigerator.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
RHUBARB BARBEQUE SAUCE
Since my stepmother is allergic to tomatoes, I needed a good barbeque sauce that has no tomato. So here I am depending on the rhubarb to give me that tang. Makes a unique sauce. Add the liquid smoke flavoring if you aren't grilling with real smoke.
Provided by Mike M
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h10m
Yield 28
Number Of Ingredients 15
Steps:
- Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
- Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.
Nutrition Facts : Calories 53 calories, Carbohydrate 12.4 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 53.1 mg, Sugar 9.7 g
RHUBARBECUE
This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. - Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.
Nutrition Facts : Calories 533 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 1158mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 2g fiber), Protein 31g protein.
OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE
Steps:
- 1. Preheat oven to 325. Trim fat from roast. Make a length-wise cut along side of roast (do not cut through). Place rhubarb stalks and mango slices in opening.. Trim rhubarb to length of roast. 2. Sprinkle with oregano. Drizzle roast with oil. Tie roast at 1 inch intervals with kitchen string (100% cotton). Season with 1/4 tsp salt and 1/4 tsp pepper. 3. Place roast on shallow roasting pan. Brush with about 1/3 cup rhubarbecue sauce. Roast, uncovered, 1 1/2-2 hours or until done (145 degrees.) Let stand 10 minutes. Slice and serve. Rhubarbecue Sauce: 1. Preheat oven to 400. Place 1 1/2 lbs chopped rhubarb in roasting pan. Drizzle with 1 Tbsp EVOO. 2. Roast uncovered 3o minutes. Set aside. 3. In a medium saucepan over med-hi heat, heat 1 Tbsp EVOO. Add the 1/4 cup onion and cook and stir for 4 minutes. Stir in rhubarb mixture. 4. Add bottled BBQ sauce, molasses, salt, pepper, ginger, and cloves. Bring to boil. 5. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. 6. Let cool slightly. Stir in chopped mango. Serve sauce over pork roast.
RHUBARBECUE SAUCE
Sour rhubarb adds tantalizing tang to sweet barbecue sauce. And, with frozen rhubarb, you can make this any time of year.
Provided by Olha7397
Categories Low Protein
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
- Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 ½ cups.
- Canadian Living Magazine: May 2002.
Nutrition Facts : Calories 230.9, Fat 1, SaturatedFat 0.1, Sodium 1508.7, Carbohydrate 57, Fiber 3.1, Sugar 46.8, Protein 3.6
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- Combine chopped rhubarb and strawberries in a saucepan. Cover with water. Bring to a boil and simmer for 8-10 minutes.
- Drain rhubarb-strawberry mixture (save the juice) and return the mash to a blender to blend smooth.
- In the same saucepan, heat 2 tablespoons of olive oil and cook onions until translucent, 4-5 minutes. Add all remaining ingredients and rhubarb-strawberry mash. Simmer for 35-40 minutes. Brush onto meat of your choice and enjoy!
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